Massaman Lamb Shanks
Recipe: #23946
June 03, 2016
Categories: Lamb/Mutton, Cashew Nut, Rice, White Rice, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"Love lamb shanks and curry so this one is right up my alley from Redipe+ magazine."
Ingredients
Nutritional
- Serving Size: 1 (548.3 g)
- Calories 1120.4
- Total Fat - 83.3 g
- Saturated Fat - 34.2 g
- Cholesterol - 265.9 mg
- Sodium - 1118.6 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 4.4 g
- Sugars - 11 g
- Protein - 59.9 g
- Calcium - 171.1 mg
- Iron - 8.1 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Pre-heat oven to 160C.
Step 2
Heat the oil in a large deep saucepan and brown the lamb shanks well and then remove and set aside.
Step 3
Saute onion in the pan for 2 to 3 minutes then stir in the massaman curry paste and stir fry for 1 minute.
Step 4
Stir in the stock, coconut milk, chopped cashew nuts, chilli, coconut sugar and fish sauce and return the lamb shanks to the pan bring to the boil.
Step 5
Cover and slow cook in pre-heated oven for 90 minutes until shanks are soft.
Step 6
Serve hot garnished with tomatoes, coriander leaves and cashew nuts.
Step 7
Accompany with steamed rice and crispy fried potatoes.
Step 8
NOTE - gravy beef or chicken thighs could be used instead of lamb shanks.
Tips
No special items needed.